Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Vanilla Sugar Cookies

Scott Phillips

Yield: Yields about 2 dozen cookies.


  • 8-1/2 oz. (1-3/4 cups) unbleached all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/2 lb. (1 cup) unsalted butter, softened at room temperature
  • 1 cup granulated sugar; more for coating
  • 1 large egg
  • 1/2 tsp. pure vanilla extract


  • Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with the paddle attachhment or a hand-held mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 min. Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.
  • Drop the dough by rounded tablespoonfuls into a bowl of granulated sugar and roll to coat; then set the coated balls about 3 inches apart on ungreased cookie sheets.
  • Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.
  • The cookies can be stored in an airtight container for up to three days.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Note: Be sure to bake these cookies on a cookie sheet, not a rimmed baking sheet; otherwise, the dough will spread too much, and the cookies won’t retain a nice, round shape.


Rate or Review

Reviews (7 reviews)

  • FrostyB | 07/13/2021

    I created an account to say how much I love these! Perfect recipe.

    I had no issues with them getting greasy unless you're doing it right over the stove, which you probably shouldn't do that, it's just fine.

    Also super important DO use the middle rack of the oven. My husband told me it wouldn't matter but trust me, it really does. Higher rack got burnt to hell and the bottom ones didn't cook right.

  • beelee22 | 09/11/2020

    You left out the step for chilling the dough first. As a result I have one large oily mess on a baking tray.

  • KITKAT_1959 | 01/20/2012

    I made this at Christmas and they were a big hit. A simple yet delicious cookie.

  • SailingSue | 01/09/2011

    Made again this year for Christmas and everyone loves these. Follow the tips on baking as they help.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial